Spiced Wine-Braised Short Ribs

Short ribs are a splurge, but the payoff is enormous—meltingly tender meat and big beef flavor in the mulled-wine-esque sauce. Serve with mashed potatoes or creamy polenta. If time allows, make this dish ahead; it’s easier to skim the fat after it has chilled, and the flavor only gets better.

Barbecue-Sauced Meat Loaf

This easy, saucy meat loaf makes a quick weeknight dinner—and a great sandwich the next day! We love it between slices of whole wheat bread with banana peppers, lettuce, onion and extra barbecue sauce.

Roasted Broccoli with Pecorino and Lemon

Roasting broccoli is a wonderful change from steaming or stir-frying, bringing out a sweetness and complexity you might not have known was there. A simple finish of bright lemon and salty cheese adds a burst of freshness and flavor.

Chinese Five-Spice Marinated Pork Satay

Although it sounds like it would be burn-your-mouth-hot, the five-spice powder in this fall comfort food is actually a mild blend that commonly consists of star anise, anise seed, cloves, cinnamon and ginger.

Potato Chips Meet Fish

Pumpkin Chili

This recipe, submitted by Melanie Madore of Ashland, Missouri, was a finalist in our recipe contest. Unlike many pumpkin chilis, what sets this one apart is using cubed pumpkin (or butternut squash) rather than canned.

Valencia Delights

Orange and chocolate: a cookie match that tempts everyone to take seconds. This recipe comes from Jill Drury in Milwaukee, who loved to bake cookies with her grandmother. "For the longest time I couldn't decide which cookie I liked best, until one day Grandma had me mix my favorite flavors: chocolate and orange," she says.

Farmers Market Brownies

Patrick Groth, owner-chef of Incredibly Delicious, says these ingredients should be mixed and placed in the oven as quickly as possible for best flavor. "We sell these at the local farmers market. They are really good with fresh whipped cream and berries," Patrick says.

Starker's Bacon and Cheese Curd Burger

Sugared bacon and melting cheese curds or string cheese make a mouthwatering filling for these behemoth burgers. The recipe comes from chef/owner John McClure of Starker's Restaurant at Country Club Plaza in Kansas City.

Cranberry Sausage-Stuffed Pork Chops with Pumpkin Gravy

This recipe from Linda Kay Drysdale of Riverview, Michigan, won the $10,000 top prize in one of our Best of the Midwest recipe contests. Linda's recipe calls for chops cooked in a pressure cooker, which reduces cooking time to a fifth of the oven version. Watching calories? Half a chop satisfies most people.

War Eagle Mill Buttermilk Biscuits

"My recipes are like my children. I'd hate to single one out as a favorite," says Zoe Caywood, who worked for many years as a miller at War Eagle Mill just east of Rogers, Arkansas. These biscuits are from one of Zoe's cookbooks. The recipe blends wheat and all-purpose flours for a fuller flavor than traditional biscuits.

Ozark Blackberry Cobbler

Italian Rice Salad

Italian Rice Salad includes fragrant, nutty-tasting brown basmati rice, bell peppers in a variety of colors, red onions and plenty of garlic. "It's kind of soft, kind of crunchy, a little sweet and a little tangy," says Ohio cooking school expert Bev Schaffer, who gave us the recipe.

Spiced Pumpkin Bisque

The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.

Sassy Baked Beans

Caramel Heavenlies

Graham crackers form the base for this bar cookie with layers of marshmallows, brown sugar, almonds and coconut. "I've made these cookies since 1984," says Georgine Simmonds of Genesee, Michigan. "They're one of my family's favorites."

Oven-Roasted Tomatoes

French Toast Sticks with Maple-Apple-Nut Topping

Choose from several varieties of bread, including challah, whole wheat and cinnamon-raisin, for these easy French toast sticks. The Maple-Apple-Nut Topping makes this a standout dish. The recipe was inspired by RAGBRAI vendor Breakfast Delights.